1. Spray the inside of a 6 quart slow cooker with nonstick spray. Place the chicken breasts in a single layer and pour the chicken broth over the top.

2. Add the minced garlic, Italian seasoning, kosher salt, black pepper and pieces of butter around and over the chicken.

3. Cover and cook on low for 4 to 5 hours, or on high for 2 1/2 to 3 hours, until the chicken is very tender and easily shreds with a fork.

4. Transfer the cooked chicken to a cutting board and shred it into bite sized pieces using two forks. Cover loosely with foil to keep warm.

5. With the slow cooker on high, add the cubed cream cheese and heavy cream to the hot cooking liquid. Cover and cook for 20 to 30 minutes, stirring once or twice, until the cream cheese is melted and the sauce is smooth.

6. Whisk in 1 cup of the grated Parmesan cheese until fully melted and the Alfredo sauce is thick and creamy.

7. While the sauce finishes, cook the fettuccine in a large pot of salted boiling water according to package directions until just al dente. Drain well but do not rinse.

8. Return the shredded chicken to the slow cooker and stir to coat it in the Alfredo sauce.

9. Add the cooked fettuccine to the slow cooker and gently toss with tongs until all of the pasta is coated in sauce. If the sauce seems too thick, stir in a splash of warm pasta water or extra cream.

10. Taste and adjust seasoning with additional salt and pepper if needed.

11. Sprinkle the remaining 1/2 cup Parmesan cheese and the chopped fresh parsley over the top before serving hot.